Ee Fu noodles have always been my favourite noodles. It's usually served as a last dish during wedding dinner and despite being stuffed, I'll still find space in my belly for this favourite dish of mine (: This recipe was taken and modified from Pig Pig's Corner, a guest blog post written by The Little Teochew (:
This dish is so easy to cook that I can never justify paying $12+ at Crystal Jade for it anymore.. unless I've got a major craving and I can't find time to cook it on my own.
The key ingredient to this dish is the Yellow Chives. It's got a different taste from the usual green chives we find in the local stores and it's so much more difficult to find it as it's hardly sold by vendors due to it's ability to turn bad real quick. Yellow Chives are actually chives that have been grown without sunlight, while being covered up, so there's a lack of chlorophyll in it's growth, hence the lack of green. It's something my Ee Fu Noodles can never do without (:
I'm pretty glad that Sheng Shiong carried it one of those mornings I decided to do grocery shopping to buy stuff to whip up a storm in the kitchen. Without hesitation, I grabbed a bunch of it (:
Image taken from http://appetiteforchina.com/wp-content/uploads/sites/all/files/images/wonton-noodlesoup-5.jpg
This dish is relatively simple to prepare and cook and it took me merely 30 minutes to whip it up.
Ee Fu Noodles Recipe
1 pack of Hong Kong Ee Fu Noodles (4 pieces)
2 handful of beansprouts
1 handful/bunch of chives
(I used 1 pack from Sheng Shiong)
1 can of straw mushroom
1 fish cake
1 pack of baby corn
5 cloves of garlic, diced
1 1/2 tbsp oil
4 tbsp oyster sauce
1/2 tsp dark soy sauce
1/2 tsp sugar
1/2 tsp Hua Tiao Jiu
A dash of white pepper
2 cups of water
The sauces I used (:
Mix the ingredients for the braising sauce together (:
Wash and cut the chives into 1" pieces. Cut the rest of the ingredients.
On high heat, heat up the oil. Add in the garlic and stir fry till fragrant, usually taking about a minute or so.
Reduce to medium-high heat and add in the all the ingredients. Stir fry for about a minute.
Add in the braising sauce and allow it to simmer for a minute.
Add in all the noodles and try to submerge the noodles in the braising mix, stirring up the vegetables if there's a need to. Allow the noodles to braise for 2 - 3 minutes or till there is not much water residue left. Do not overcook it as the noodles will turn soggy. The noodles will continue cooking a lil' after being removed from the heat so the noodles will be perfectly cooked (:
Check out that pot of goodness. It's making me salivate!
Serve the dish topped with more chives if you like or just as it is!
This is one dish that's here to stay for sure!
I'd love to see the bakes or stuff you've cooked using the blog's recipe! Do share photos of stuff you've baked or cooked using the blog's recipe with me either via FB message to http://facebook.com/limcynthia OR http://facebook.com/thebakingbiatch OR via email at firstname.lastname@example.org! I look forward to hearing from you! (: